• 4oz dry fettuccine pasta
  • water
  • 3 tablespoons olive oil
  • 8oz package of whole FunGuy white button mushrooms
  • 2 cloves garlic, minced
  • 1 red chili pepper, sliced
  • pinch salt
  • freshly ground pepper
  • fresh parsley or cilantro for garnish

Peter may have picked a peck of pickled peppers, but who needs that many pickled peppers any way? Go for spicy chili peppers and skip the sour variety entirely.

This recipe has plenty of heat all twirled up in every forkful of FunGuy fettuccine. Just enough to make you throw out that old tongue twister and adopt a new one; Fiery FunGuy Fettuccine!

DIRECTIONS:

  1. Bring water to a boil in a medium sized pot over high heat. Add in the fettuccine and allow to cook 8 minutes.
  2. While the pasta cooks, prep and cook the FunGuy mushrooms!
  3. Trim the ends of the mushrooms and brush of any debris with a damp cloth. Cut each mushroom into quarters.
  4. Heat olive oil in a sauté  pan over medium high heat. Toss in the mushrooms, garlic and chili pepper. Sauté about 5-6 minutes or until mushrooms are tender, stirring frequently. Turn off the burner and season with salt and pepper.
  5. Drain the pasta in a colander. Toss the pasta in the pan with the mushrooms and chili and toss to coat the pasta.
  6. Serve with a sprinkle of parsley or cilantro.
  7. If a full chili is too spicy for you, just cut th chili down the middle, remove the seeds and allow it to flavor the oil while cooking the mushrooms. Discard the chili pepper afterwards. *Be careful when handling chili peppers and their seeds with your hands!*

Have a spicy Fun meal!